Plant-based dining with a hip vibe at Planta South Beach

Hippie dining becomes hip. With the recent opening of Toronto-based Planta in the South of Fifth neighborhood, this 100% plant-based restaurant has added further credibility to this wave with creative, delicious and not at all “crunchy granola” dining.

Miami has embraced this dining style with its usual gusto, and MIAbites has featured, Plant, Plnthouse, Soul Tavern, GLAM and Full Bloom multiple times.

On a Friday night, we dined for the first time at Planta, co-owned by Miami party impresario, David Grutman, and within 15 minutes of being seated in the main dining area, we felt the vibe and energy. A stylish crowd in designer apparel and stiletto heels lined the bar and the hi-top tables. Not a Birkenstock in sight.

The menu created by Chef David Lee, has more than one item that would appear to be geared towards those new to veganism and even die-hard carnivores, yet, they are legitimately all 100% plant-based.

The Raw/Ceviche section offers Watermelon Poke, Carrot Tartare and Coconut Ceviche. The Coconut ceviche was fresh and bright featuring thin slices of coconut that resembled a translucent white fish with traditional add-ins like corn, avocado, pickled cucumber in a light coconut sauce and a side of crisp tortilla chips.

A separate “sushi” menu offers unusual nigiri and maki rolls including Ahi Watermelon, a dehydrated watermelon that with a ginger soy tastes like ahi tuna. A Chefs Sushi Tasting Menu offers a variety of rolls and sushi for $49.

There are four salads and we opted for the Habibi Salad of fresh greens, mint, cilantro, lentils, cauliflower and split pea falafel fritters and topped with a tahini dressing.

Small plates include Steamed Dumplings stuffed with faro root and mushrooms in a hot chili oil, Charred “Octopus”, with king oyster mushrooms pico de gallo and coconut milk, and fun, pop in your mouth Cauliflower Tots topped with truffled almond parmesan.

Large plates include the Planta Burger a vegan masterpiece garnished with pickles, tomato, lettuce mustard chipotle aioli and tajin fries,

But it was the pizza section that is not to be missed. The “meat lovers” pizza would please any carnivore in your party, with smoked farro and mushroom in place of sausage and bacon and cashew cream mozzarella. The Frenchie was a colorful mix of squash, arugula, and mushroom and The 6ix featured rosemary potatoes, kale, olives, capers, red onion. A bubbly, crispy crust was the base for the vegan toppings.

We chose for dessert a Thai Coconut Bowl, a hollowed-out coconut with a creamy coconut and chia pudding which was a nice ending to a well designed and delicious dinner. And there is even Soft Serve "Ice Cream" for those craving the cold. creamy goodness without the dairy.

Although not open for lunch, beginning April 14th, Planta will be open for Saturday and Sunday Brunch 11 am-3:30 pm offering in addition to top favorites, plant-based versions of brunch classics including Carrot “lox”, cashew cream cheese, capers on Sullivan Street Bakery bread and Avocado Toast and Banana Pancakes.